Tag: Chicken Wings

Crispy Garlic-Lime Wings with a Vietnamese Twist

Crispy, sticky, and undeniably bold in taste, these Vietnamese Glazed Wings from Louisiana Cookin bring together layers of flavor that make them an unforgettable appetizer or main dish. The combination of savory fish sauce, aromatic garlic, and a sweet glaze accented with lime and Thai chiles creates a dish that is both balanced and exciting. 

The process begins with a simple brine of fish sauce, sugar, and salt, which infuses the chicken with a subtle umami richness. Once brined, the wings are coated in a light batter enhanced with spices like garlic powder, turmeric, and gochugaru, a Korean red chili flake. This mixture ensures that when fried, the wings emerge with a golden, crunchy exterior. Afterward, they are tossed in a glaze made with lime juice, minced garlic, and Thai chiles, which clings to the crisp surface and adds a tantalizing sweet-heat. The glaze itself is a star element. By simmering sugar with fish sauce, water, and lime, a caramel-like coating develops, balancing salty, tangy, and sweet notes. Adding butter at the end enriches the texture, making it velvety and smooth. When these wings are garnished with fresh cilantro, fried garlic, and wedges of lime, the result is a vibrant dish that tastes as stunning as it looks.

Ingredients:

  • ● 3 pounds chicken wings, split
  • ● 8 garlic cloves, minced
  • ● 1 to 2 Thai chiles, minced (optional)
  • ● 4 tablespoons fish sauce (1 tbsp for brine + 3 tbsp for glaze)
  • ● 2 tablespoons lime juice
  • ● About 2 ounces carbonated water
  • ● 3 cups warm water
  • ● 2 tablespoons butter, room temperature
  • ● Peanut oil, for frying
  • ● 1½ teaspoons MSG (optional)
  • ● 7 tablespoons sugar (3 tbsp for brine + ¼ cup for glaze)
  • ● 1 teaspoon gochugaru or cayenne pepper
  • ● 1 teaspoon garlic powder
  • ● 1 teaspoon onion powder
  • ● ½ teaspoon baking powder
  • ● ¼ cup cornstarch
  • ● 1 teaspoon chicken bouillon powder
  • ● 1 teaspoon turmeric (optional)
  • ● 1 tablespoon kosher salt
  • ● Cilantro sprigs, for garnish
  • ● Fried garlic, for garnish
  • ● Lime wedges, for garnish
  • ● Thinly sliced Thai chiles, for garnish

Directions:

  1. 1. In a large bowl, whisk together warm water, sugar, salt, fish sauce, and MSG, if using, until dissolved. Submerge chicken wings in the mixture, cover, and refrigerate for at least 1 hour or overnight for maximum flavor.
  2. 2. Mix garlic powder, onion powder, turmeric, bouillon powder, gochugaru, baking powder, and cornstarch in another large bowl. Slowly incorporate carbonated water, whisking until you achieve a smooth, pancake-like batter. Coat the drained wings thoroughly in this mixture.
  3. 3. In a saucepan, combine water, fish sauce, lime juice, sugar, garlic, and Thai chiles, then cook over medium heat until the mixture thickens into a glossy glaze. Stir in the butter, remove from heat, and keep warm.
  4. 4. In a cast-iron Dutch oven or deep fryer, heat peanut oil to 300–325°F. Fry wings in batches for 8–10 minutes, taking care not to crowd the pot. Drain on a wire rack or paper towels.
  5. 5. Increase oil temperature to 375–400°F. Fry wings again in small batches for 1–2 minutes until golden brown and extra crispy. Transfer immediately to a large mixing bowl.
  6. 6. Toss the hot wings with the prepared glaze. Plate with lime wedges, cilantro, fried garlic, and additional Thai chiles for garnish.

These wings pair wonderfully with refreshing sides that balance their richness. A crisp green papaya salad offers crunch and acidity, while a cool cucumber salad provides contrast to the spicy glaze. Sticky rice or simple jasmine rice also makes an excellent companion, soaking up the flavorful sauce. For something light, steamed bok choy or sautéed Asian greens deliver freshness without overshadowing the bold taste of the wings.

Vietnamese Glazed Wings are more than just a snack—they’re a showcase of culinary tradition where salty, sweet, spicy, and tangy all find their place. The double-frying method ensures unbeatable crispness, while the fish sauce glaze delivers layers of complexity. Whether enjoyed at a casual get-together, served at a Super Bowl party, or presented at a festive gathering, these wings promise to leave a lasting impression. Once tasted, they will likely earn a permanent spot in the rotation of favorite dishes.

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Crispy and Spicy Maple Wasabi Wing Recipe

Have you ever wanted to create a unique and delicious dish in the comfort of your own home, but thought it was too difficult or time-consuming? Well, fear not! This maple-wasabi wing recipe from Epicurious is proof that you can make an extraordinary meal with only the ingredients found in your average refrigerator. Get ready for some serious flavor explosions – we’ll be combining sticky, spicy, sweet, and salty flavors together in this incredibly tasty recipe.

Ingredients for wing recipe

Directions for wing recipe

  1. In order to start this recipe for delicious maple-wasabi chicken wings, you’ll want to prepare your oven byplacing racks in the upper and lower thirds of your oven. Preheat the oven to 450°F and line two large rimmed baking sheets with aluminum foil and place a wire rack in each one. You should then spray both wire racks withnonstick vegetable oil spray.
  2. Take your chicken wings, separate the flats from the drumettes, and remove the wing tips. Place them on a stack of paper towels and dry them with an extra layer or two of paper towels. Place the wings into a large bowl.
  3. Sprinkle your baking powder, salt, and freshly ground white paper over the wings evenly and toss them in order to coat them entirely. After your flats and drumettes with an even coat, allow the wings to sit at room temperature for one hour prior to baking. Alternatively, you can let them chill uncovered for up to 12 hours, but you should still let them sit at room temperature for 1 hour prior to baking.
  4. Once your oven is properly preheated, you’ll divide the wings between your two prepared racks while taking care to not overcrowd either rack with too many wings. Bake the wings for 25 minutes in total. Halfway through, turn your wings over and rotate the baking sheets top to bottom and front to back so that the wings cook evenly. You should then continue to bake the wings until they have a golden brown coloration, are crispy, and are cooked through, meaning that an instant-read thermometer inserted into the thickest part of the wing while avoiding bone should register at 165°F (or 10-15 minutes).
  5. For your wing sauce, you will want to whisk either your peeled and finely grated piece of ginger or your ginger paste, your one-third cup of pure maple syrup, your 3 tablespoons of soy sauce, and 2 teaspoons of sesame chili oil into a small saucepan in order to combine them. Bring this to a simmer over medium-low heat, while whisking occasionally.
  6. Cook the wing sauce, while occasionally whisking until the sauce is reduced by about half and is thick enough to fully coat a submerged spoon. This should take approximately 8-10 minutes. Once finished, remove the sauce from the heat and add your tablespoon of chilled, unsalted butter. Whisk the butter into the sauce until it’s fully incorporated and your sauce is smooth and glossy.
  7. Once you’re ready to drench your wings in sauce, you’ll whisk your 2 teaspoons of wasabi paste into the sauce. At this point, taste the sauce and add up to another teaspoon of wasabi paste until it’s at your desired spice level. Transfer your wings to a large metal bowl, pour your sauce over the wigs, and toss them until they’re all evenly coated.
  8. Arrange the wings on a platter, sprinkle toasted sesame seeds over them, and enjoy!

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Best Game-Day Chicken Wing Recipes

As more and more sports fans find themselves in the throws of Super Bowl season, the conversation continually turns to what recipes should be “on the table” for the big game. So, since a platter of chicken wings seems to always be welcome around the television, this list of “Chicken Wing Recipes for Game Day (or Any Day)” from the editors of Epicurious, is just what you need to prepare the ultimate game-day snack.

It should be noted that the following is just an excerpt of the full list of 31 recipes for wings of all types, but the recipes highlighted below promise to underline the essential flavors of well-prepared chicken wings, ranging from smoky and sweet to spicy and tangy.

Crispy Baked Chicken Wings

If you love the taste of crispy wings but hate the production, dirty dishes, and splashing oils that come along with frying them, then this recipe for baked wings is perfect for you. These delicious wings that can be dressed with buffalo sauce or a ginger-soy glaze stand to prove that wings can yield a crispy skin by being baked in the oven. This recipe proves that you can forget the mess and constant maintenance that comes with frying by baking your wings in a 400°F oven atop wire racks placed on baking sheets for 45-50 minutes.

Sesame Chicken Drumettes

While these baked, glossy drumettes are the perfect dish for game day, this recipe is too good to keep locked away until playoff season each year. These drumettes, which get their immense flavor profile from marinating overnight in the refrigerator, make for a great year-round appetizer or dinner entree if they’re served alongside steamed rice and broccoli. This is also because of the flavor-rich glaze that’s made with minced, peeled fresh ginger, soy sauce, cooking sherry, honey, and toasted sesame oil. Try out this delicious one-pot recipe and enjoy the other-worldly flavors.

3-Ingredient Garlic-Herb Grilled Chicken Wing Recipe

Sometimes you have days and weeks to prepare the pre-game appetizer, but for those times in which you’re behind and in need of a marinade that is easy to whip up in a hurry, then these herb-filled grilled chicken wings are the perfect solution to any time-sensitive problem. Though suspiciously simple when it comes to ingredients, this herb-rich recipe is anything but simplistic when it comes to a delicious texture and flavor of garlic that just can’t be beaten. Grilled over medium heat, these wings that can be marinated overnight for maximum flavor are benefited by garlic partnering with the herbal trinity of oregano, rosemary, and thyme to provide a blackened exterior that’s sure to make your mouth water.

3-Ingredient Gochujang Grilled Chicken Wings with Scallion

While this specific chicken wing recipe isn’t quite as crispy as traditional Korean fried chicken, it’s benefited by the inclusion of the uniquely sweet and savory flavor of gochujang, the red chili paste condiment that is consistently popular in Korean cooking. This dish makes great use of a simple recipe that has you toss your wings in the sweet and softly spicy flavor of gochujang along with sliced scallion for a flavorful final product that’s as pleasant to look at as it is to taste.

Boneless Buffalo Chicken “Wings”

Sometimes the best dishes are in disguise, and that’s certainly the case for these delicious boneless buffalo chicken “wings” that are really dressed up chicken breast strips. These strips are fried and sauced pieces of chicken breast with all of the spicy flavor associated with traditional buffalo wings, but they’re without the hassle that comes along with bones. Pair these delicious strips with some tangy blue cheese dip, celery sticks, and baby carrots, and you might find yourself opting for this meal again instead of bone-in wings.

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